Cooking procedure: Bake pancetta in oven until golden brown. Dust florets in flour, fry until they are crisp and floating. In a very hot saute pan place a small amount of oil, season scallops and sear on both sides finish in the oven for 3 minutes. Scallops should be cooked no more than medium. Make cauliflower puree and truffle mayonnaise ahead of time. Set puree aside and hold in a warm pot, place truffle mayonnaise in a squeeze bottle or piping bag for ease of use.

Plating Scallops: On a large oval plate place cauliflower puree in the center, covering a large enough area to place four scallops. Place four scallops on the puree, and scatter 6 florets on each plate. Break pancetta into small crescent strips and lean on the front of the scallops. Place truffle mayonnaise on the outer portion of the plate. Mix micro greens and lemon vinaigrette, season and place atop of scallops and pancetta. Serve.

Cooking Procedure: Place cauliflower, cream and sachet in deep pot. Bring to boil and reduce cream as far as it can go w/out breaking. Cauliflower will be very tender. Fill up blender halfway with cauliflower, salt and pepper and splash of vanilla and blend until smooth using ‘black stick’. Re-check seasoning and cool down.